A Big Apple
THE FOODSERVICE ISSUE
Bite of the
C-store foodservice execs go inside some of Manhattan’s most innovative eateries
At Shake Shack’s Upper West Side location, c-store execs learned about how the chain strives to make every experience unique.
By Linda Lisanti
I
n the past, the “convenience” business was all about helping consumers maximize their time. Today, it is about both maximizing their time and maximizing their experience. A group of leading convenience store foodservice retailers got the opportunity to literally take a bite out of the Big Apple and find inspiration by visiting unique food concepts throughout New York City during the 2016 Convenience Store News Foodservice Summit, held March 15-16 in
partnership with Tyson Convenience. Guided by Chef Mario Valdovinos, Tyson Foods’ director of culinary innovations and corporate executive chef, and trends expert Mikel Cirkus, global director of conceptual design for Firmenich’s flavors division, the Taste of Manhattan Tour featured stops at four New York food destinations. Each spot highlighted different of-the-moment trends — local, authentic, artisan, farm to table, socially responsible, digitally connected, etc. — meant
At Hudson Eats in downtown Manhattan, attendees experienced a variety of delicacies from various eateries, including Dos Toros.
44 Convenience Store News | MAY 2016 | WWW.CSNEWS.COM